Beat the summer heat with the refreshing sour hotpot with pink tilapia

On rainy days, gathering with friends around a bubbling pot of sour hotpot with pink tilapia is simply incomparable. The sour and spicy flavors tantalize the taste buds, complemented by fresh, delicious ingredients, ensuring a delightful meal.

Beat the summer heat with the refreshing sour hotpot with pink tilapia

Ingredients:

– 1 pink tilapia fish (about 300g)

 – 100g spearmint

– 100g water spinach

– 1/2 ripe pineapple

– 20g sour tamarind

– 2 tomatoes

– 2 lemongrass stalks

– Garlic, ginger, fresh chili

– Water celery, sawtooth herb

– Seasonings: cooking oil, fish sauce, sugar, seasoning powder, chili paste, MSG, etc.

Preparation:

– Crush and finely chop garlic. Chop fresh chili. Crush and cut lemongrass into 4-5cm pieces.

– Chop water celery and sawtooth herb.

– Pineapple cut into bite-sized pieces. Tomatoes thoroughly washed, sliced into wedges.

– Place tamarind in a cup of boiling water and strain through a sieve to extract tamarind juice.

– Peel and slice spearmint into diamond-shaped pieces. Wash water spinach, cut into long segments or leave whole according to preference.

– Rinse pink tilapia thoroughly, remove scales and gut the fish. To reduce fishy smell, rub a little salt onto the fish skin, then rinse thoroughly with water. Then, cut the fish into bite-sized pieces.

– Put pink tilapia in a bowl along with minced garlic, add 1 teaspoon of sugar, 2 teaspoons of seasoning powder, and 1 sliced chili, then mix well. Marinate for about 10 minutes to let the fish absorb the seasoning.

How to Cook Sour Hotpot with Pink Tilapia:

– Heat a pot on the stove, add some cooking oil, when the oil is hot, add minced garlic and lemongrass to sauté until fragrant. When the mixture is aromatic, continue to add chopped tomatoes and minced pineapple, stir-fry until the tomatoes and pineapple release their juices. Then, add enough water to the pot, bring to a boil.

– Season the hotpot broth with: 2 tablespoons of sugar, 2 tablespoons of chili paste, 1 tablespoon of seasoning powder, 1 teaspoon of salt, 1/2 teaspoon of MSG, stir until dissolved then add tamarind juice.

– Once the hotpot is boiling, add water celery and sawtooth herb to enhance the aroma and flavor. Then add the fish to cook thoroughly and remove the water spinach and spearmint before serving with noodles, you can also add other vegetables according to your preference.

Don't forget to prepare a dipping sauce with a cup of chili fish sauce to enjoy with the hotpot. Your dinner will be much more complete with this sour hotpot with pink tilapia.

According to Mytour

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Reference: Travel Handbook by Mytour